On Sun, 11 Apr 2004 11:19:15 -0400, "Dave Bazell"
wrote:

Thank you for your comments. I plan to make a loaf according to Will's
comments too, just haven't gotten there yet. I tend to prefer dense loaves,
very chewy, not like sandwich bread. The commercial loaves around here
(Washington, DC area) tend to be rather light inside, even if they have good
crusts. What do other people (like you) shoot for in terms of crumb
consistency?

Dave

Hi Dave,

The crumb that I shoot for depends on the type of bread I am baking...

Something like a ciabatta wants a crumb that is little more than a web
of huge bubbles. In contrast, the Poilâne loaves that I did yesterday
are rather dense and chewy with a thick crust. I do a pain de mie that
has (at its best) a creamy white very uniform crumb of tiny holes.

So, for each of these (and many more) there are "ideals" that I might
try for.

In the world of beer brewing, they use the term "style" to convey that
same idea. So, a well brewed IPA has very different characteristics
than would a good stout.

'Same for our breads.

Please post the results of your Will Waller experiments!

All the best,

--
Kenneth

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